Ox-Tails two ways

Ox-Tail stew served with massed potatoes.

In Philippines we have Kare Kare made smooth and creamy with peanut butter.
In Denmark we make a hearthy winter dish full of power and energi for the dark month.

Here is the Danish way.
2 kg oxtails
Clean the oxtails for excess fat and marinate. 

  • For the marinate:
  • 1 onion
  • 2-3 garlic
  • ½ Tsp thyme
  • 10-12 pepper corn
  • 2 spring onion
  • 1 large chili
  • Soy & fish sauce
  • Oil
  • Salt pepper & smoked paprika
  • Blend all in a food processor
  • Marinate for 12-24 hours


  1. Method:
  2. Brown the oxtails in a heavy skillet and transfer to either Dutch oven (for oven) or large cooking pot (for braising on stow)
  3. Deglaze the skillet with a beer and add chicken stock.
  4. Pure over the oxtails and add bay leaves + 1 tin pealed tomato (1Tsp sugar)
  5. Braise for 4 hours then add carrots, celery and onion (+ green bell pepper).
  6. Braise for another ½ hour and taste for tenderness and salt/pepper. 
  7. Serve with massed potatoes and pickled beetroots

Kare Kare

Kare Kare the Philippin version of ox tails.
Offen served during festivitas as an original philippin tradition.
It has a wonderful taste and creamy texture. When trying out some Philippine recipe; Kare Kare is an absolute must...!

  • 1 ½ kg oxtails
  • 2-3 eggplant sliced
  • 3 baby bok choy
  • 4 string beans cut in 3-4 cm pieces
  • 2 onion
  • 4 cloves garlic
  • 2 teaspoon annatto powder*
  • ½ cup peanut butter**
  • Salt & pepper
  • A little oil for frying
  • Shrimp paste


  1. Clean the ox tails and cut them in the joints.
  2. Place them in a pot add 1 onion cut in quarters, salt & pepper and cover with water.
  3. Boil for 2 to 3 hours until tender.
  4. Slice the last onion rather thin and mince the garlic. Fry in a little oil.
  5. Add annatto powder* stir well until dissolved and a beautiful reddish color appear.
  6. Through in the ox tails and coat with the mixture, then remove again.
  7. Add 1 – 1 ½ cup of the ox tail broth and simmer on medium heat.
  8. Now place the egg plant and bok choy in the soup.
  9. Let the bok choy simmer for 2-3 min then remove.
  10. Let the egg plant simmer for 5-6 min then remove.
  11. Add string beans and pour in the ½ cup of peanut butter**
  12. Simmer the sauce until it thickens to your desired thickness.
  13. Through in the ox tails and let them heat through.
  14. Then arrange egg plants and bok choy and serve the dish with rice.
  15. Make shrimp paste available as a side dish.


*) Annatto powder doesn’t have a lot of flavor and are mainly used for the coloring.

**) Some prefer smooth other crunchy peanut butter.